I found this on FACEBOOK from SOFIE RECEIPES and she gave me permission to share on this blog. CHECK OUT HER PAGE HERE
If you are like me, you know how to bake, and you LOVE anything that is specific to the holidays like GINGERBREAD COOKIES and this is a cake. I was so excited when I saw this pop up in my feed that I had to immediately ask the OP if I could share with you!
W00t! She said that I could, so here it is!!
Gingerbread Cake - warm, spiced perfection that tastes like the holidays!
Ingredients:
2 1/2 cups (300g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup (115g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
3/4 cup (150g) brown sugar
1/2 cup (120ml) molasses
2 large eggs
1 tsp vanilla extract
1 cup (240ml) buttermilk
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set them aside.
Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
Cream the butter and sugar: In a separate large bowl, beat the butter, oil, and brown sugar until light and fluffy. Add the molasses and mix until combined.
Add the eggs: Beat in the eggs one at a time, followed by the vanilla extract.
Add the dry ingredients: Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely before frosting.
Cream Cheese Frosting
Ingredients:
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating well after each addition.
Add the vanilla extract and a pinch of salt, and beat until the frosting is fluffy and smooth.
Decoration Tips
Gingerbread Men Cookies:
Prepare gingerbread cookies to place on top as decoration. You can use a mini gingerbread man cookie cutter to keep them small and cute.
Royal icing: Decorate the gingerbread men with royal icing dots and lines for a festive look. You can pipe little faces and details on them, just like in the image.
Chocolate Pearls or Sprinkles:
You can replicate the chocolate pearls or sprinkles by using either chocolate-coated crisp pearls or small round sprinkles. Scatter them around the edges or sides of the cake for an elegant finish.
Piping:
Use a piping bag with a star tip to add frosting swirls or dollops around the top edge of the cake.
Place a gingerbread man in the center of each swirl to give the cake a polished, professional look.
Crisp Layers:
For extra flair, frost between the layers generously to ensure that the frosting is visible when slicing the cake.
Consider adding extra gingerbread cookie crumbs between the layers for a textural contrast.
Presentation:
If you want a more rustic look, leave the sides of the cake semi-naked, where you let some of the cake layers show through the frosting. For a cleaner finish, completely frost the sides and smooth out the edges with a cake scraper.
Extra Tips:
Spices: Adjust the spices according to your taste. If you love a stronger ginger flavor, you can increase the amount of ground ginger in the recipe.
Storage: This cake can be stored in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture.
Enjoy your delicious gingerbread cake!
As soon as I make this, I will post another blog about how yummy it is!! I promise, though since it's still, basically, summer here in LaLaLand, It'll be a bit.
If you try it sooner, please let me know!
XO
Stephanie!
Follow me on social @stephobourbon
Check out my other website for writers www.stephaniebourbon.com
Okay so I am not sure if this was created by a bot on FB as a friend pointed out but it looks like a great recipe and I did DM back and forth with the page. Hopefully it's real.
BTW this is the author of this blog.